For the BBQ:Nonstick cooking spray 2 1/2-3 pounds lean eye of round roast, trimmed of all visible fat * 1/2 cup brown sugar 1/4 cup mustard 1/4 cup ketchup 2 tablespoons cider vinegar 2 tablespoons hot sauce 1/2 teaspoon salt 1 teaspoon pepper 1 teaspoon crushed red pepper flakes 1 tablespoon Worcestershire sauce For the Slaw: 1/4 cup cider vinegar 2 tablespoons sugar Splenda 2 teaspoons canola oil 1 tablespoon Dijon mustard 1/4 teaspoon celery seed 1/4 teaspoon mustard seed 1/4 teaspoon salt 4 cups coleslaw mix (cabbage with shredded carrots) 2 tablespoons cornstarch 1/2 cup cold water 12 hamburger buns, toasted
Variation: Can substitute 3 pounds of skinless turkey thighs for beef
1. Spray slow cooker with nonstick cooking spray. Place meat in slow cooker. 2. In a medium bowl combine remaining barbecue ingredients (brown sugar through Worcestershire). Pour mixture over meat. 3. Meanwhile combine the next 7 ingredients (vinegar through salt) in a small bowl. Pour mixture over slaw and gently toss until well coated. Cover and refrigerate until ready to serve. 4. Cook barbecue 8-10 hours on low or 4-5 hours on high. Remove meat from slow cooker and shred. In a small bowl add cornstarch to cold water and stir. Add mixture to slow cooker and whisk until well blended. Return meat to slow cooker and cook an additional 20-30 minutes. 5. Serve meat and slaw mixture on toasted buns.